Get Baked With Annette: Vegan Dark Chocolate Crunch

Vegan Dark Chocolate Crunch

We're back again this month, with a new recipe from our favourite baking budtender, Annette. This month, Annette gives us an easy recipe to make for friends and family. 

ANNETT'ES DANK DARK CHOCOLATE CRUNCH
My version of this decadent melt in your mouth square delights your taste buds with a crunchy dark chocolate crust, layered with a smooth yet intense Dark Chocolate filling and finished with a generous coating of toasted Oats and a dash of Himalayan Pink Salt.

Servings 20 squares

Equipment
Food Processor/Blender, a 8x10 or comparable rectangle pan and a small frying pan

Dark Chocolate Crust
4 or 5 oz 72% chocolate - melted (depending on how thick you want it)
⅛   tsp flaky sea salt or Pink Himalayan salt
A small pinch of ground cinnamon (optional)

Filling
1 cup unsweetened cocoa powder
½ tsp instant Espresso powder
**10 units of 10mg dissolvable THC Powder (I use TGOD Ripple)
¾ cup of very hot water
7 oz 72% dark chocolate melted, slightly cooled
⅔ cup Agave Syrup (nectar) or Maple Syrup (I prefer Dark Maple Syrup) 2 tsp pure vanilla extract
⅔ cup plus 2 tbsp (for the topping) virgin coconut oil, melted, slightly cooled
¼ tsp flaky sea salt or Pink Himalayan salt, plus more
⅝ of a cup old-fashioned oats 3 tbsp demerara sugar
⅛ tsp of cinnamon
Flaky sea salt or Pink Himalayan salt

Instructions:

Cover and overlap the pan with parchment paper for easy removal. I spray the pan very lightly with Canola oil to keep the paper in place

Dark Chocolate Base

Melt the Chocolate wafers. Add the salt and cinnamon to the melted Chocolate and stir. Pour the melted Chocolate onto the pan and swirl/spread until evenly distributed. Place in the fridge to harden for a few minutes.

Filling and Assembly

Dissolve THC Powder and instant espresso powder in ¾ cup hot water and pour into the food processor/blender. Add cocoa and let sit for 5 minutes.

Add melted chocolate, agave or maple syrup, vanilla, ⅔ cup coconut oil, and ¼ tsp.salt and process until mixture is very smooth and thick, about 40-60 seconds (stop midway to scrape the sides with a rubber spatula.)

Scrape filling into cooled chocolate crust and smooth top.Tap the pan lightly against the counter to pop any air bubbles in the filling. Pop it into the fridge while you make the Oat topping.

Oats Topping

Cook Oats, ⅛ tsp of Cinnamon and remaining 2 tbsp coconut oil in a small skillet over medium-low heat, stirring until the oats are toasted, about 3-4 minutes.

Gradually add half of the demerara sugar, stirring until sugar is melted, then remove from heat and stir in remaining demerara sugar just to coat. Season with salt to taste; let the oat mixture cool slightly.

Scatter oat mixture over the filling, and chill until filling is set, at least 2-3 hours or overnight.

Cut the chilled dessert into squares with a dry, hot knife. Make sure you use a swift motion and hear the snap of the chocolate crust. Let the portions sit at room temperature for about 8 -10 minutes (if you can wait that long… I can’t) before serving.